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Roasted Butternut Squash Sweet Kale Salad

Amanda Keefer
Eat Smart's Sweet Kale Salad gets a fall-inspired spin with the addition of roasted butternut squash, pears and pecans. Perfect for these cooler months!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salads
Servings 4 servings
Calories 226 kcal


  • 1 small butternut squash
  • 1 Tbsp. olive oil
  • 1 bag sweet kale salad
  • 1 medium pear diced
  • ¼ cup chopped pecans


  • Preheat oven to 400F.
  • Peel squash. Cut in half lengthwise and scoop out seeds. Slice into ½-inch thick slices, then cube.
  • Toss with olive oil, salt and pepper. Lay single layer on parchment-lined baking sheet and bake 20-25 minutes, flipping halfway, until browned and tender.
  • Assemble salad with packaged toppings and dressing. Top with roasted squash, apples and pecans.


Calories: 226kcalCarbohydrates: 30gProtein: 4gFat: 12gSodium: 129mgFiber: 7gSugar: 17g
Keyword fall, salad
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